Clearwater Clam Chowder
If you need chowder inspiration then head to Clearwater Seafoods! They offer up lots of fresh fish ideas and products for making a tasty (and filling) seafood chowder.
For something a little different, try your hand at this Clam Chowder. The recipe provides lots of options for personal preference and taste – with bacon or a dash of spice. Make your version and share your chowder with us at #ChowderWeek.
Ingredients
| 3 | medium sprigs fresh thyme |
| 5 | bay leaves |
| 5 | leaves of fresh basil, chopped |
| 2 | cloves garlic, minced |
| 2 | white onions, diced small |
| 4 | large carrots, diced small |
| 3 | sticks celery, diced small |
| 5 | Large potatoes, diced small |
| ¼ lb | butter |
| 51 oz. | Fresh Clearwater Clams (when available) or 1 can of Clearwater Chopped Arctic Surf Clams |
| 2 cups | heavy cream (as an alternative, we suggest trying FoxHill Cheese House pasteurized, non-homogenized milk) |
Option: you can also add bacon from Meadowbrook Meat Market or The Pork Shop
Directions
- Using a heavy bottom pot, sauté all ingredients including thyme, bay leaves and basil with the butter (bacon optional).
- When onions are transparent, add the clams (with clam juice) and 1 ½ cans of water.
- Bring ingredients to a boil, add 2 cups heavy cream.
- Bring cream to a boil then turn down heat.
- Cook on low heat for one hour, or until vegetables are cooked.
- Add salt and pepper to taste. You can also add Tabasco (optional).
- You may thicken with flour (pre-mix with cold water, add slowly).
This recipe serves 20 portions
Recipe provided by: Clearwater Seafoods Ltd.
Serves 20 portions, must be very small portions, only used 2 cups cream, was some stock left out of the ingredients?